You know that moment when you’re craving something sweet but need to keep it dairy-free? Oh, I’ve been there! These dairy-free blondies are my go-to solution—soft, chewy, and packed with flavor, they’re the perfect treat for anyone, whether you’re avoiding dairy or just looking for a delicious dessert. I first made these for a friend’s birthday, and no one even noticed they were dairy-free. The secret? A simple flax egg and rich dairy-free butter create that classic blondie texture we all love. Trust me, one bite and you’ll be hooked!
Why You’ll Love These Dairy-Free Blondies
These blondies are a game-changer, and here’s why:
- They come together in one bowl—minimal cleanup, maximum reward
- The rich caramel flavor from brown sugar will make you forget they’re dairy-free
- Perfect for allergy-friendly gatherings (no dairy, no eggs!)
- Softer than traditional blondies, with that irresistible chewy edge
- Customizable with your favorite mix-ins—I always go extra heavy on the chocolate chips
Seriously, they’re so good my non-vegan friends request them constantly!
Ingredients for Dairy-Free Blondies
Okay, let’s gather our kitchen treasures! You’ll need:
- 1 1/2 cups all-purpose flour—I always fluff it before measuring
- 1/2 teaspoon baking powder (that little lift makes all the difference)
- 1/4 teaspoon salt—just enough to make the sweet pop
- 1/2 cup melted dairy-free butter (my favorite is the coconut oil-based kind)
- 3/4 cup packed brown sugar—dark or light both work beautifully
- 1/4 cup white sugar for that perfect balance
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, stirred and rested for 5 minutes until gloopy)
- 1 teaspoon vanilla extract—the good stuff, please!
- 1/2 cup dairy-free chocolate chips (or chop up your favorite dairy-free chocolate bar)
See? Nothing fancy—just pantry staples transformed into magic!
How to Make Dairy-Free Blondies
Alright, let’s get baking! These dairy-free blondies come together so easily, but there are a few key steps that make all the difference. First things first—don’t rush that flax egg! Give it a full 5 minutes to thicken up while you prep everything else. Trust me, that gelatinous texture is what binds everything together beautifully.
Preparing the Batter
Start by whisking your melted dairy-free butter with both sugars until it looks like caramel sauce. Then mix in that gloopy flax egg and vanilla—it’ll smell amazing already! In another bowl, whisk the dry ingredients to distribute the baking powder evenly. Now the magic happens: gently fold the dry mix into the wet ingredients until just combined. Overmixing = tough blondies, and we want them tender! Fold in those chocolate chips last—I always sneak a few extra!
Baking and Cooling
Pour your batter into the lined pan and pop it in a 350°F oven for 20-25 minutes. Here’s my trick: they’re done when the edges pull away slightly but the center still looks a tiny bit underbaked. Let them cool completely in the pan—I know it’s hard to wait, but this sets the perfect chewy texture. If you cut too soon, they’ll fall apart. Worth the patience, promise!
Tips for Perfect Dairy-Free Blondies
After making dozens of batches (don’t judge—I have a serious sweet tooth!), I’ve learned a few tricks:
- Stop mixing the batter the moment the flour disappears—those last few streaks will vanish during folding
- Press extra chocolate chips on top right before baking for that bakery-style look
- Test doneness with a toothpick near the edge—it should come out with moist crumbs, not wet batter
- Swap half the flour for whole wheat pastry flour if you want a nuttier flavor (but keep some white flour for tenderness)
- For extra chew, let the baked blondies sit overnight before cutting—the texture transforms magically!
Oh, and always lick the bowl—dairy-free batter is totally safe to eat raw!
Variations for Dairy-Free Blondies
Oh, the possibilities! These dairy-free blondies are like a blank canvas for your wildest dessert dreams. My favorite twist? Swapping chocolate chips for buttery pecans—just toast them first for extra crunch. Dried cranberries and orange zest make a festive combo that wows at holiday parties. And if you’re feeling adventurous, try swirling in a spoonful of peanut butter before baking. The batter holds up beautifully to nearly any mix-in, so get creative! If you enjoy baking with nuts, check out this easy pecan muffins recipe for another treat.
Storing and Reheating Dairy-Free Blondies
Here’s my foolproof system for keeping these blondies fresh (though honestly, they never last long in my house!). Store them in an airtight container at room temperature—they’ll stay soft for up to 5 days. Want that just-baked warmth? Pop a square in the microwave for 10 seconds, or toast it lightly for those crispy edges I love. For longer storage, freeze individual portions wrapped in parchment; they thaw perfectly at room temperature in about 30 minutes. Pro tip: hide a few in the back of the freezer for emergency cravings!
Dairy-Free Blondies Nutritional Information
Each gooey square packs about 180 calories—not bad for such a decadent treat! Here’s the breakdown per blondie (based on cutting into 9 pieces): 25g carbs, 8g fat (mostly the good kind from dairy-free butter), and 2g protein. The flax egg adds a nice fiber boost too! Remember, these numbers can vary slightly depending on your specific ingredients—especially if you go wild with extra chocolate chips like I usually do!
Frequently Asked Questions
Can I use something besides a flax egg?
Absolutely! A chia egg (1 tbsp chia seeds + 3 tbsp water) works great, or try 1/4 cup unsweetened applesauce for extra moisture. Just skip the resting time with applesauce!
How can I make these less sweet?
Cut the white sugar completely and reduce brown sugar to 1/2 cup – the blondies will still be deliciously rich. My aunt prefers them this way with walnuts! You might also enjoy this brown sugar pound cake recipe if you love that deep molasses flavor.
Why did mine turn out cakey instead of chewy?
You probably overmixed the batter or baked too long. Next time, mix just until combined and pull them out when the center still looks slightly underdone – they’ll firm up perfectly as they cool.
Can I use gluten-free flour?
Yes! My favorite 1:1 gluten-free blend works beautifully here. Just be extra gentle when mixing to avoid toughness. The texture might be slightly more delicate.
Do they freeze well?
Like a dream! Slice first, then freeze in a single layer before transferring to a bag. They thaw in 30 minutes and taste freshly baked – if you can wait that long!
I’d love to hear how your blondies turned out! Did you add any fun mix-ins? Snap a photo and tag me—nothing makes me happier than seeing your delicious creations. Happy baking! For more easy baking inspiration, check out our collection of desserts.
Print1 Secret to Irresistible Dairy-Free Blondies in 1 Bowl
Delicious dairy-free blondies that are soft, chewy, and full of flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 9 blondies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dairy-free butter, melted
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a small bowl, prepare the flax egg by mixing ground flaxseed with water. Let it sit for 5 minutes.
- In a large bowl, whisk together the melted dairy-free butter and sugars until smooth.
- Add the flax egg and vanilla extract to the butter-sugar mixture, stirring well.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding until just combined.
- Fold in the dairy-free chocolate chips.
- Spread the batter evenly into the prepared pan and bake for 20-25 minutes.
- Let cool before slicing and serving.
Notes
- Store in an airtight container for up to 5 days.
- You can add nuts or dried fruit for extra texture.
- Ensure all ingredients are dairy-free if you have allergies.
Nutrition
- Serving Size: 1 blondie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
